Environment Conservation Journal, 22 (SE):79-85 , 2021

ISSN 0972-3099 (Print) 2278-5124 (Online)

DOI: https://doi.org/10.36953/ECJ.2021.SE.2208
https://www.environcj.in/

Effect of storage period on the chemical composition and sensory attributes of

strawberry syrup

Singh, A., Kaushal, N. , Gill, H. S., Sood, N., Singh, T.

Received: 12.10.2020 Revised: 06.01.2021 Accepted: 13.01.2021

Abstract
The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry
and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh
Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and
blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing
sugar, titrable acidity and β- carotene. Different combinations of table sugar and distilled water were used to prepare
syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4=
40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The
samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of
strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred
one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS,
pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the
storage period.

Key Words: Ambient temperature, physiochemical analysis, strawberry, syrup

Introduction
Strawberry (Fragaria x ananassa Duch.) (2n=56)
belongs to family Rosacea. Strawberry is the most
fascinated fruit in the world. Being rich in vitamins,
minerals and antioxidant compounds with
whooping returns, it has significant benefits for
fruit consumers and growers as well (Hannum,
2004). Strawberry is cultivated in India over
500hectare with a production of 3800 metric tonnes
(Anonymous, 2017). Ripe strawberry consists of
roughly 90% water and 10% total soluble solids
(TSS). The fresh strawberry fruit contains protein,
fat and carbohydrates contents of 0,7g, 0.4g and
8.5g/100g, respectively in addition to being a rich
source of retinol (60 IU), thiamine (0.3mg),
riboflavin (0.07 mg) and niacin (0.6mg) per 100g
FW (F.A.O., 2009). Strawberries are also an
important source of phytochemicals, especially
phenols responsible). for its antioxidant value
among all the fruits (Cordenunsi et al., 2005). Post-
harvest losses of fruits in our country are appraised
to be 20-30% (Saigal and Omesh, 2001). The
strawberry has a high cellular respiration rate,
Author’s Address
Department of Agriculture, Mata Gujri College, Fatehgarh fruits were mashed in a pulper, and hence the pulp
Sahib, Punjab
E-mail.: leo.naveet@gmail.com
This work is licensed Environment
under Attribution-Non
© ASEA
and therefore, it is highly perishable. To reduce the
post-harvest losses in strawberry, its fruits can be
processed to products including dehydrated
candies, extracts, syrups, crushes, jams, bars and
wines etc. These handy products of strawberry are
ubiquitous amongst children due to their enticing
colour and unique whiff. Strawberry is a non-
climacteric fruit, and due to its short storage life, a
little work has been done in India on the handling
of strawberry.
Material and Methods
Raw Material
Ripe strawberries used in the research were of
Chandler cultivar. The strawberries were harvested
at their corporal maturity, taking the parameters
like colour and size.
Preparation of strawberry pulp
Healthy and ripe strawberry fruits of steady size
and colour were selected. The calyx was removed,
and the berries are separated. Fruits were weighed
by using an electronic balance, washed thoroughly
with pure water to remove any dirt or particles. The
was prepared.
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Conservation
Journal
Commercial 4.0 International (CC BY-NC 4.0)
 Singh et al.

Preparation of sugar syrup were hand over to the judges in separate chambers
Syrup of three different concentrations viz., 50°, or places to get unbiased acumen.
60° and70°Brix was prepared by adding required Statistical analysis
amount of sugar in distilled water, and the total Data on physico-chemical characteristics were
soluble solids of prepared syrup were determined analysed by completely randomized design (CRD).
by hand refractometer of various ranges (0-32, 28- The experiments conducted in this study were
62 and 58-92 ͦ Brix). The concentration of sugar replicated thrice.
syrup was adjusted, either by heating or addition of
sugar while boiling the sugar syrup solution. Citric
acid @ 0.2% and potassium metabisulphite (KMS)
@ 1% were added as preservatives by dissolving in
little distilled water after the syrup was cooled.
Preservation treatments of syrup
Strawberry crush was divided into the seven lots
viz. T1, T2, T3, T4, T5, T6 and T7 with standard
laboratory safety measures. They were stored at
ambient temperature with different requirement.
Pre-sterilized glass bottles were used for the
packing of all the strawberry syrups.
Physiochemical analysis of fresh strawberries
and strawberry syrup
Fruit weight was calculated by taking the weight of
fruit on electronic weighing balance and was
determined as an average of fruits and is expressed
in grams (g). Length and breadth of fruit were
recorded with the help of digital vernier callipers
and was expressed in millimetres (mm). The pH
and TSS content of syrup were determined as per
the method of AOAC (2002). The pH was
measured by pH meter, and the TSS was measured
by placing a few drops of sample on the prism of a
refractometer, and the direct reading was taken.
Titratable acidity was measured by titration method
cited by Ranganna (1995). Total sugar was
measured by phenol - sulphuric acid method of
Dubois et al. (1956) using glucose as standard. Storage
Reducing sugars were estimated by the method of
Figure 1. Flow chart for the preparation of
Miller et al. (1972). The Phenols were estimated by Strawberry syrup
Malik et al. (1980). Estimation of vitamin-C
(ascorbic acid) content was brought by Rangana, S.
Combinations
(1986). Treatments
Sensory Evaluation T1 25% pulp + 10% sugar
A nine-point hedonic scale was designed to T2 25% pulp + 20% sugar
facilitate the sensory evaluation of the prepared
T3 25% pulp + 30% sugar
product. Various sensory parameters like colour,
T4 25% pulp + 40% sugar
flavour, uniformity, tang and overall acceptability
were considered by the panel of eight semi-trained T5 25% pulp + 50% sugar
judges. Samples were hand over to the jurist the T6 25% pulp + 60% sugar
way they are normally ingested. Hidden samples T7 25% pulp + 70% sugar
T8 (Control) 25% pulp only
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 Effect of storage period on the chemical composition
Results and Discussion
Physiochemical properties of fresh strawberry
fruit
The determined physico-chemical characteristics of
fresh strawberry fruits which were used for the
preparation of syrup are given in Table 1. The data
on physico-chemical parameters of fresh strawberry
fruits revealed the mean length, breadth and weight
in the range of 29.3 cm, 23.7 cm and 7.72 g
respectively. Further, data on chemical parameters
of fresh strawberry syrup revealed mean TSS,
acidity, pH, reducing sugars, total sugars, ascorbic
acid content in the range of 8.48°B, 1.25 %, 3.52
pH, 4.26 %, 5.19 %, , 45.71 g, respectively.
Effect of preservation methods and storage
period of strawberry syrup on TSS, acidity and
pH.
TSS of strawberry syrup during four months
storage has been presented in Table 2. Data
revealed that mean TSS of strawberry syrup
prepared by mixing different proportion of
strawberry pulp with various sugar concentration
varied significantly from 60.05 to 60.780B after
four-month storage, with the minimum TSS (60.31)
in strawberry syrup prepared using T1 (25% pulp +
10% sugar) and the maximum TSS (60.45) in syrup
using T6 (25% pulp + 60% sugar), which is
statistically followed with T5 (25% pulp + 50%
sugar) value of 60.43 and T7 (25% pulp + 70%
sugar) with a value of 60.40. It is observed that
there was a progressive increase in TSS (60.05 to
60.780B) of strawberry syrup during storage. This
increase in TSS of strawberry syrup during storage
was probably due to partial hydrolysis of complex
carbohydrates into simple sugar. There was a
conversion of insoluble polysaccharides and
organic acids into sugars. The pH patterns of syrup
during four months of storage have been presented
in Table 2. Mean pH of syrup prepared by mixing
different proportion of strawberry pulp with various
sugar concentration varied increases significantly
after four-month storage, with minimum pH (2.71)
in syrup prepared using T1 (25% pulp + 10% sugar)
and maximum pH (2.83) in syrup using T6 (25%
pulp + 60% sugar), which is statistically followed
with T5 (25% pulp + 50% sugar) value of 2.80 and
T7 (25% pulp + 50% sugar) value of 2.78. The fruit
pulp pH emerged as the most important attribute
envisaging clearly the qualitative merit of
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Environment Conservation Journal
strawberry syrup. The pH of the strawberry syrup
has revealed that there was a slight increase in pH
value 2.44 to 3.10 after four months of storage. The
increase in pH or decrease in acidity can
presumably be in part due to the copolymerisation
of organic acids and the formation of brown
pigments. The observed results are in conformity
with those of Buglione and Lozano (2002).
From the above result, it is observed in general that,
there was a decrease (1.43 % to 1.19 %) in
titratable acidity of strawberry syrup during storage
due to recipe, storage conditions and interaction.
The decline in titratable acidity of strawberry syrup
during storage might be due to chemical
interactions between organic constituents of
strawberry fruit pulp induced by temperature and
action of enzymes during storage. Salari et al.
(2012) noticed a decreasing acidity trend during
four-month of the storage period of muskmelon
blended pomegranate syrup and squash.
Effect of preservation methods and storage
period of strawberry syrup on reducing sugar,
total sugar and ascorbic acid.
Reducing sugars of syrup during four months of
storage has been presented in Table 3. Scrutiny of
data clearly indicated that mean reducing sugar of
strawberry syrup prepared by mixing the different
strawberry pulp with various sugar concentration
varied significantly from 21.12 % to 26.11 % after
four months storage, with minimum reducing sugar
(23.53 %) in syrup prepared using T1 (25% pulp +
10% sugar) and maximum reducing sugar (24.08
%) in syrup using T4 (25% pulp + 40% sugar. From
the above result, it is observed in general that, there
was a progressive increase (21.12 % to 26.11 %) in
reducing sugars of strawberry syrup during storage.
The increase in reducing sugars of strawberry syrup
during storage was probably due to gradual loss of
moisture and hydrolysis of polysaccharides into
sugars. Total sugars of syrup during four months of
storage have been presented in Table 5. Scrutiny of
data clearly indicated that mean total sugar of
strawberry syrup prepared by mixing the strawberry
pulp with various sugar concentration varied
significantly increase from 54.55 % to 60.73 %
after four months storage, with minimum total
sugar (57.09 %) in syrup prepared using T2 (25%
pulp + 20% sugar) and maximum total sugar (57.79
%) in syrup using T5 (25% pulp + 50% sugar).
 Singh et al.

Table 1. Physicochemical properties of strawberry

SN Parameter Respective values of strawberry Standard error CD
1 Fruit length (mm) 29.3 3.34
1.12
2 Fruit breadth (mm) 23.7 1.76
0.59
3 Fruit weight (g) 7.72 2.84
0.94
4 β carotene (µg/100g) 2.19 4.35
1.46
5 TSS (°B) 8.48 2.56
0.86
6 pH 3.52 3.99
1.34
7 Anthocyanin (m/100g) 61.73 12.56
4.21
8 Titrable acidity (%) 1.25 4.62
1.55
9 Ascorbic acid (mg/100 g) 45.71 7.99
2.68
10 Reducing sugar (%) 4.26 3.78
1.27
11 Total sugar (%) 5.19 3.52
1.18

12
10
8
6
4
2
0
25% pulp 25% pulp 25% pulp 25% pulp 25% pulp 25% pulp 25% pulp 25% pulp - - -
+ 10% + 20% + 30% + 40% + 50% + 60% + 70%
sugar sugar sugar sugar sugar sugar sugar
T1 T2 T3 T4 T5 T6 T7 T8 Mean SEm(±) CD0.05
Ascorbic acid (mg/100g) Initial Ascorbic acid (mg/100g) 30 days
Ascorbic acid (mg/100g) 60 days Ascorbic acid (mg/100g) 90 days
Ascorbic acid (mg/100g) 120 days Ascorbic acid (mg/100g) Mean

Figure 1. Changes in ascorbic acid (mg 100g-1) in all the treatments during four-month of the storage period

Ascorbic acid of strawberry syrup during four
months storage has been presented in Fig1. The
mean value of ascorbic acid was significantly
decreased from 10.80 mg to 0.96 mg after four-
month storage, with minimum ascorbic acid (5.89
mg) in syrup prepared using T1 (25% pulp + 10%
sugar) and maximum ascorbic acid (7.15 mg) in
syrup using T6 (25% pulp + 60% sugar), which is
statistically followed with T5 (25% pulp + 50%
sugar) value of 6.95 mg and T7 (25% pulp + 70%
sugar) with a value of 6.77 mg. The experiment
findings in the present research trait showed a
progressive decrease (10.80 mg to 0.96 mg) in
ascorbic acid of strawberry syrup during storage.
The reduction in ascorbic acid of strawberry syrup
during storage was probably due to the fact that
ascorbate being sensitive to oxygen, light and heat
was easily oxidised in the presence of oxygen by
both synthetic and non-synthetic catalyst. Viberg et
al. (1999) reported a decrease in ascorbic acid after
treatment like frosty, warm-up and accelerated
storage. These results are in agreement with the
findings of Nunes et al. (1995), who recorded a
change in Chandler variety of strawberries stored at
4°C.

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 Effect of storage period on the chemical composition

Table 2. Physico-chemical changes during four months of the storage period

TSS pH (%) Titrable acidity (%) Total sugar (%)
SN Treatments 120 Initial 120 Initial 120 Initial 120 Mean
Initial Mean Mean Mean
days days days days

25% pulp +
T1 2.44 2.98 2.71 2.44 2.98 2.71 1.38 1.02 1.19 54.6 60.15 57.27
10% sugar

25% pulp +
T2 2.47 3.03 2.75 2.47 3.03 2.75 1.42 1.05 1.22 54.6 59.79 57.09
20% sugar

25% pulp +
T3 2.46 3.01 2.73 2.46 3.01 2.73 1.4 1.04 1.23 54.6 60.28 57.37
30% sugar

25% pulp +
T4 2.5 3.04 2.77 2.5 3.04 2.77 1.43 1.06 1.23 54.6 59.98 57.19
40% sugar

25% pulp +
T5 2.52 3.07 2.8 2.52 3.07 2.8 1.46 1.09 1.27 54.7 60.73 57.79
50% sugar

25% pulp +
T6 2.53 3.1 2.83 2.53 3.1 2.83 1.48 1.1 1.29 54.6 60.37 57.49
60% sugar
25% pulp +
T7 2.51 3.04 2.78 2.51 3.04 2.78 1.44 1.07 1.25 54.7 60.52 57.61
70% sugar

T8 25% pulp 2.41 2.88 2.64 2.39 2.81 2.60 1.31 0.89 1.10 52.78 57.33 55.05

Mean - 2.48 3.01 2.75 2.47 3.01 2.74 1.41 1.04 1.22 54.39 59.89 57.10
SEm
- 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02
(±)
CD0.0
- 0.05 0.07 0.05 0.07 0.05 0.07 0.05 0.07
5

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Table 3: Sensory evaluation of all the treatments after syrup
Singh et al.preparation

SN Treatments Sensory evaluation (9 points Hedonic scale)

(Conc.) Colour Taste and Flavour Overall
and Appearance mouthfeel acceptability
T1
25% pulp + 10% sugar
6.74 6.77 6.47 6.28
T2 25% pulp + 20% sugar 6.92 6.91 6.54 6.57
T3 25% pulp + 30% sugar 7.10 7.18 6.75 6.68
T4 25% pulp + 40% sugar 7.47 7.34 6.81 6.82
T5 25% pulp + 50% sugar 7.61 7.69 6.95 7.02
T6 25% pulp + 60% sugar 7.75 7.85 7.12 7.17
T7 25% pulp + 70% sugar 7.56 7.44 6.89 6.94
T8 25% pulp only 6.00 6.56 6.67 6.56

Sensory evaluation
The perusal of data pertaining to the effect of
different treatments on sensory evaluation (9 points
Hedonic scale) of strawberry syrup during four
months storage has been presented in Table 8. Data
revealed that the maximum sensory overall
acceptability score (7.17) amongst all the
treatments was gained in T6 (25% pulp + 60%
sugar), which is statistically followed with T5 (25%
pulp + 50% sugar) score (7.02) and T7 (25% pulp +
70% sugar) score (6.94). Minimum score occur
(6.28) was followed in T1 (25% pulp + 10% sugar).
Totad et al., (2014) reported that sapota blended
with jack fruit and avocado syrup was found to be
acceptable with a good organoleptic score for
appearance, aroma taste and flavour and overall
acceptability.
Conclusion
The findings summarised above indicate that
strawberry syrup prepared using T₆ (25%pulp +
60% sugar) stored under ambient storage was found
superior in every aspect up to 120 days. The
prepared product has not only increased the shelf
life of this highly beneficial perishable fruit but also
ensures the availability of healthy nutrients for the
consumers. In contemporary times, this product is
also a hope to excel in processing for a new
enterprise ensuring huge profits.

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